Vanilla Pound Cake


This is a sweet, moist, decadent cake! It hits all the marks of a sugar filled pound cake without the sugar and white flour! I love it plain, but it would also be great with berries. The biggest win? While I was taste testing the first piece, still warm from the oven, my 14 year-old son took a bite and then the rest of the piece, saying, “Wow, this is good!” High praise indeed! And it is even better cooled off!

Wow! This recipe has gotten a HUGE response! I’m so grateful for all the interest! Please read the following paragraph for answers to the most common questions:

  • A couple notes about this recipe.
  • A regular pound cake calls for 3 cups of sugar. I thought about using my xes sweetener or gentle sweet in this cake, but I would have had to use 1/3-1/2 the amount and I was worried that changing the volume that much would affect the texture of the cake. You can use either xylitol or erythritol cup for cup like sugar. I chose xylitol because I wanted to avoid the “cooling effect” of erythritol. However if you don’t use xylitol because of your dogs then feel free to use erythritol, just be aware that you may want to make it a day ahead as the “cooling effect” lessens after a day.
  • While I have not personally made this cake yet with a different sweetener, many have made this recipe with my xes sweetener or gentle sweet and said it works great. Again, you would use no more than 1 or 1 1/2 cups.
  • This cake is quite sweet like regular pound cake. You could probably cut the xylitol or erythritol back to 2 1/2 cups without harming the texture or sweetness.
  • A traditional pound cake does not call for leavening. it does not rise a lot, just a little. The “height” comes from beating the butter, sweetener and eggs till fluffy. Don’t skimp on the beating.
  • You can use different types of pans, but please be sure to check your cake while it is cooking. You don’t want it overcooked. Oven temperatures can vary widely, so know your oven and adjust accordingly.
  • If you don’t have oat fiber you should be able to use all baking blend.

You Will Need:

I always use oat fiber to make my baking blend stretch farther. If you do not have oat fiber you can always sub equal amounts of baking blend unless it is stated otherwise.

Vanilla Pound Cake ~ THM S




  • 1 8 ounce package cream cheese softened
  • 1 1/2 cups butter softened
  • 3 cups xylitol or erythritol
  • 6 eggs
  • 1 1/3 cups baking blend
  • 3/4 cup oat fiber
  • 1 1/2 teaspoons vanilla extract
  • coconut oil spray



  • Preheat oven to 325 degrees F and spray a 10 inch bundt pan very well.
  • In a large bowl, cream butter and cream cheese until smooth.
  • Add sweetener gradually and beat until fluffy. Don’t cut this short, make sure it is good and fluffy.
  • Add eggs, one at a time, beating well with each addition.
  • Add the baking blend and oat fiber all at once and mix in.
  • Add vanilla.
  • Put batter into bundt pan. The batter will be thick.
  • Bang the bundt pan on the counter a few times to settle the batter and then smooth the top.
  • Bake at 325 degrees F for 1 hour and 20 minutes. Begin to check for doneness at 1 hour. (Mine was still very jiggly at this point.) When the cake is done a wooden skewer or cake tester inserted into center of cake should come out clean. 
  • Allow cake to cool in pan for 10 minutes before turning out onto a cooling rack to cool completely.


This cake can also be prepared in two loaf pans, but baking time may need to be adjusted.
I used straight xylitol in this recipe. You could use equal amounts of erythritol instead, but it has more of a cooling effect. It may be possible to use a sweetener blend like gentle sweet or super sweet but you would need to severely reduce the amount and it may make a difference in the texture of the cake. You could probably cut the xylitol or erythritol back to 2 1/2 cups without harming the texture or sweetness.

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48 thoughts on “Vanilla Pound Cake”

    1. It is a Bosch universal. I got it years ago for bread making as it has a super powerful motor. This recipe could have been done with a hand mixer, I just wanted my hands free. 😊

  1. What would the ratio be for using
    Gentle Sweet?
    This sounds amazing but I do not have any other sweetener available

      1. I use oat fiber a lot! One of the reasons is that it is really inexpensive. So I like to use it to cut down on the amount of baking blend I use. It is an extremely fine textured flour that is all fiber so it adds absolutely no carbs to a recipe. It is very drying however so I don’t make very many things with only oat fiber. It is not a one-to-one exchange for most flours.

  2. I’m not sure what you mean about the cooling effect when using erythritol. After baking, do you have to wait a day to eat it?

    1. Sugar alcohols (erythritol especially) can have a taste that many describe as a cool sensation, almost menthol like. Xylitol does not have such a strong taste, it tastes more like sugar. Baking a day ahead and letting the baked goods sit for 24 hours before eating can also lessen the “cooling” sensation.

    1. The recipe states that it could be baked in 2 loaf pans which is another traditional pound cake shape. You could use any pan but you will need to adjust baking times.

      1. I am sorry you had trouble with the recipe. Pound cake traditionally has no leavening agent. It does not rise a lot. The height of the cake comes from beating the batter till fluffy. Did you use a different style pan? Mine was almost underdone at 1 hour and 20 minutes.

  3. This looks amazing! Can’t wait to try it! Are you using a clay bundt pan and any suggestions for high altitude?

    1. I used a stoneware bundt pan. I am sorry, but I am unfamiliar with high altitude baking changes. I wish I knew. 🙂

      1. I don’t think it will change it much. As long as you check the cake at an hour you should have a good idea. 😊

    1. Baking blend is a low carb flour blend from Trim Healthy Mama. You can click on the link in the post under “You Will Need” to see the details.

  4. Wonderful recipe! Made it almost as soon as my friend tagged me in the post!
    These were the changes I made (only because I had to punt…..not enough of original ingredients)
    5/6 c of erythritol (yes, I measured! It was all I had in the house!)
    A hair over 1 cup Gentle Sweet
    3 large, whole eggs AND 3 egg whites (again, it’s what I had on hand)
    It turned out amazing! That being said, I don’t think I go over 1 cup of Gentle Sweet. A couple of reasons: 1) it does has that “cooling” sensation – ESPECIALLY if you can’t keep your hands off of it as it cools on the rack!! (I can’t even describe the smell……it…smells….soooo……good!!!). The cooling effect does diminish as it cools (couldn’t detect it this AM); 2) if you sub out too much of the erythritol, it would probably change the texture because you would be changing the VOLUME of the ingredient, just Shannon stated.
    Overall, this is an amazing piece of work and it will take all of my willpower (and the help of 2 teenage boys!l) to not polish off the whole thing today! 😆 This is definitely a do-over in our house! Thank you Shannon!!!

    1. This recipe looks AMAZING! I’m going to try it this weekend for my company coming.
      Just a few q’s:
      Does this need to be refrigerated? How far in advance can you make it? Have you ever froze it for later?

      1. I left it on the counter, it lasted 5 days covered with foil. I don’t know if it would have lasted longer because it was gone by then. LOL
        You can definitely make it in advance. I do not know about freezing as I have not tried that.

    2. So Molly are you saying that you used 5/6 c of erythritol plus 1 c. of Gentle Sweet? All I have is the Gentle Sweet and Super Sweet on hand for sweetners so not sure how to convert this receipe. – Cindy

      1. That is what Molly used. I would not use more than a cup of super sweet, and I would not use more than a cup and a half of gentle sweet. I do not know if this will make any difference in the cake because it will be less volume.

  5. Made this today. Very easy to make. The best pound cake I’ve tasted in a while. While my pound cake turned a bit gooey I will definitely make again. Even hubby liked it.

  6. So one cup of Super Sweet Blend? To adjust the volume, more baking blend or oat fiber? Suggestions please. I’m going to make this for a ladies group at the church who are considering the THM lifestyle. I want it to be delicious.

    1. Yes if you want to use sweet blend you would only use a cup max. I would not add more baking blend or oat fiber because that would dry out the cake. I’m sorry I don’t know for sure what to tell you about making it with the sweet blend because I haven’t made it that way. If I were to try it I wouldn’t add anything else, but again, I can’t guarantee the outcome because I haven’t tried it.

  7. Made this today for a family dinner. Everyone approved! The cake was moist, tasty and had consistency of a regular pound cake. Instead of THM Baking Blend, I used baking blend I mixed using Briana Thomas’s recipe. Thanks for a great recipe!

  8. Made t
    this awesome recipe this weekend. I added some orange rind (because oranges are so prolific right now here in the Phoenix area) and pecans. Glazed it and sprinkled toasted pecans on top. anon-THM hubby loved it. Will definitely make again! Thank you for this delicious recipe!!!

  9. Made this today and it is delicious!! Very easy to put together too. This recipe is a keeper for sure!! Sooo yummy!!

  10. Made it today for my stay at home birthday during the health crisis. Maybe I didn’t bake long enough but it came out kind of dense and mushy. Tasty but very dense.

    1. I’m sorry it didn’t turn out perfect for you. It probably did need to cook longer. I hope you have a happy birthday! 🎂

  11. I made this tonight for Mother’s Day! It is amazing! I made it with 1cup of gentle sweet. Thank you for this recipe.
    God bless
    Judy D.

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